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This is one of my favorite colder weather meals. I haven't shared it with you yet because I actually hadn't made it all fall/winter. I've had this recipe a couple of years now, and I have made it several times during previous years. It's filling and yet light, and very flavorful and fresh. The chicken, while cooked for quite some time, remains tender and juicy. I like to serve this with some crusty bread and a salad.

This recipe came to me from the Martha Stewart website, and I'll link to its page on the title. I will post it as I make it, which involves a slight change in the braising liquid. This dish will take anywhere between 40 minutes and 1 hour to prepare, depending on how long you take to prep the ingredients. I've gotten to the point where I eyeball most ingredients rather than measuring, which makes for a slightly different taste each time. Each time I have loved it. It's a great meal that tastes like a lot more effort was put forth than it really requires.

Add 2 cups liquid (broth and water or just broth) to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.